I’m a huge fan of soups! Any time of the year, a bowl of soup can be so healing and comforting. This Classic Chicken Noodle soup is everything you’d expect it to be with the addition of a surprise ingredient at the end.

Classic Chicken Noodle SoupClassic Chicken Noodle SoupHomemade Chicken Stock

I was inspired by Tylor Florence and decided to my own chicken stock. I debated skipping this step and buying it in the store, but I’m so glad I took the time to prepare the stock separately. It’s really easy to do, it just requires a little extra time. You can really taste the difference and it makes a lot. You can freeze it and use it for other recipes later.

Classic Chicken Noodle SoupAdding Cinnamon

My favorite part about this recipe is the final pinch of cinnamon. After you ladle the soup into bowls, add a sprinkle of cinnamon. It takes this classic soup to a whole new level of warmth and flavor. I don’t recommend adding the cinnamon to the entire pot. A little can go a long way, so adding it to the individual bowls keeps the flavors balanced.

Cook Noodles Separately

Another recommendation I have is to cook and store the noodles separately, otherwise the noodles will absorb most of the broth leaving you with chicken noodle pasta instead of chicken noodle soup.

You’ll have to let me know what you think!



For the Chicken Stock:

  • 1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

For the Chicken Noodle Soup:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf 2 quarts (8 cups) chicken stock
  • 8 ounces dried wide egg noodles
  • 1-1/2 cups shredded cooked chicken
  • Salt and pepper, to taste
  • Cinnamon, for garnishing individual bowls of soup


For the Chicken Stock:

  1. Place the chicken and vegetables in a large pot over medium heat.
  2. Pour in only enough cold water to cover (about 3 quarts). Too much will make the broth taste weak.
  3. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
  4. Lower the heat to medium-low and gently simmer for 1 to 1.5 hours, partially covered, until the chicken is done.
  5. As it cooks, skim any fat that rises to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  6. Carefully remove the chicken to a cutting board.
  7. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  8. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids

For the Chicken Noodle Soup:

  1. Place a soup pot over medium heat and coat with the oil.
  2. Add the onion, garlic, carrots, celery, thyme and bay leaf.
  3. Cook and stir for about 6 minutes, until the vegetables are softened, but not browned.
  4. Pour in the chicken stock and bring the liquid to a boil.
  5. Add the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  6. Cook noodles in a separate pot and set aside, keeping them separate from soup until ready to serve in individual bowls. This helps prevent the broth from completely absorbing into the noodles.
  7. Sprinkle individual servings with a pinch of cinnamon.

All images © Regan Baroni 2015.

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